Wednesday, January 23, 2013

Twofer Wednesday!!

Happy Hump Day Kiddies!

Hope you all are having an amazing year and sticking to your New Years resolutions…I know that is easier said than done, which is why I kept mine pretty easy; have the best year of your life and do something out of my norm. So far so good!  Now, I know I’ve been a little MIA lately (I don’t know about the rest of you… But this year is already crazy busy!!) so, I decided today is twofer Wednesday! Yes yes two different recipes!! I’ll start with the original and then move to the one I created after making the first. I must say they are both good and not to toot my own horn but mine is way better… why? Because it has meat! I am not one of those girls that can survive on veggies and fruit only. My brother would probably also say “Seriously, Ash? We have a cattle farm…”

So for our first and this is from pinterest...

Rating: 7 for the first 9 for the second

Stacked Roasted Vegetable Enchiladas

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)<-------not br=""> 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Now For mine! I really don’t have a name for this so we’ll call it…

Sparky’s Creation
Spinach(I used several hand fulls)
2 cans of mushrooms
Owens sausage
1 yellow onion
2 cans of rotel
2 greek yogurts(small containers)
1 package of fiesta blend cheese
Corn tortillas
1 ½ tsp ground cumin
Garlic salt(to taste)

To start I preheat the oven to 350.  Sauté the mushrooms, onions, spinach and then add the cumin once everything is cooked. Cook the sausage. Then layer.. tortillas, greek yogurt, rotel, sausage, mushroom/spinach combo and cheese. Repeat.. I usually make two layers. Cover with foil and place in oven for 30 min. Walla! DoneJ

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